The May Hit List: Bánh Mì and Bottles, Dankbaar, Lita, and More

Since opening seven years ago, the father-son-operation behind this South Street spot has grown to a fully-staffed Vietnamese restaurant and bottle shop offering over 100 beers. The menu is inspired by family recipes, childhood dishes, street food delicacies, and small bites — but there’s more than meets the eye. All cocktails use Vietnamese ingredients.

Consider The Girl Next Door, which has kaffir lime, lemongrass-infused vodka, mezcal, and tangerine, or the MAGGI is Tequila made with muddled cucumber, jalapeño, and Maggi for a more umami-tasting margarita. Locals flock here for the Obama vermicelli bowl, a nod to the former president’s shared meal in Hanoi with Anthony Bourdain of grilled pork, grilled pork sausage, and imperial egg rolls stuffed with ground pork, shrimp, mushrooms, and carrots. There’s also the French dip style beef phở au jus brisket sandwich – a standout choice for tasting their housemade sauces. This spring, look for chef-owner Tuan Phung’s grilled whole red snapper and green mustard pickles — both inspired by a recent trip to Vietnam and his grandma’s cooking.

While plenty of signature dishes never change at Farm & Fisherman, the kitchen knows when to lean hyper-seasonal. A recent menu included caramelized roasted head of cauliflower with mushrooms and curry, warm beet salad roasted with shallots and topped with pistachio powder, and a local beef burger with bacon, cheese, and caramelized onions. For spring, expect salmon with peas, grilled asparagus, and chermoula vinaigrette, plus solid cocktails, and butcher classes in partnership with local farms. Through it all, chef-partners Josh Lawler and Todd Fuller are committed to high-quality good-for-you food and a welcoming experience.

East Passyunk chef Joncarl Lachman is back on the Avenue with this intimate northern European BYOB. His love of old-school restaurant romance means diners enjoy comfort food in beautiful and welcoming spaces where he is the solo cook. Noord regulars might recognize “rabbit in the sour (konjin in het zuur)” and salmon dishes on the menu. Still, Dankbaar highlights bounty from the North Sea like smoked and cured fish, with herring, caraway, and coriander as key ingredients. Expect soft-shell crab with watermelon salad, fiddleheads, rhubarb, ramps, and deboned whole fish specials as the menu changes every night. Keep an eye out for the return of benefit dinners with World Central Kitchen for Ukraine relief, too.

You can blame Philadelphia’s continued Francophile love affair on Parc — a Parisian-style French bistro that has flanked Rittenhouse Square since 2008.

With a capacity of nearly 400 seats, the restaurant operates 24/7 to master the ultimate French dining experience with four services daily — an unbeatable feat 15 years later that loyal regulars know first-hand. Inside seating is plentiful, or pull up at the bar, but those sidewalk tables facing the park are the real prize. Come for classics: from steak frites, omelets, onion soup, and Niçoise salad to French 75s and spritz royales. This summer welcomes seasonal changes like tomato tart, alongside the return of popular dishes like duck à l’orange. Take the bread basket home for next-day leftovers.

Call 215-545-2262 for reservations.

For an epic Lebanese meal of vibrant and generous platters, head to Li Beirut with your favorite people.

The BYOB is best explored as a “Taste of Lebanon” for first-time diners. Start with a bunch of mezze and pita (hummus, baba ghanoush, labneh, mouhamara) then move on to vegetable starters like white beans, grilled halloumi cheese, batata harra (fried potatoes sautéed with lemon, garlic, and cilantro), and roasted cauliflower with parsley sesame paste. Star entrees include whole branzino and mixed grill with kafta, shish taouk, shish kebab, or lamb chop with grilled onion, tomato, and peppers served with roasted potatoes. Make sure to spread the super-charged garlicky toum sauce over everything, and split baklava fingers for a sweet end to your dinner.

El Chingon is less than a year old but already has become a place to meet friends over a morning concha and coffee, share tacos, or try variations of their house-made cemita sandwiches (their main focus).

Here, chef-owner Juan Carlos Aparicio showcases traditional regional Mexican cuisine, including baked goods (chef Aparicio was Parc’s former head baker) and garnachas typically found in Puebla. Now with additional seating, there’s even more space to try their new menu: aguachiles, Milanese cemita (their crispy chicken cutlets rival any Italian spot!) made from sourdough starter, 24-hour marinated and spit-roasted meats like tacos árabes pork shawarma, arrachera skirt steak, and the classic al pastor with shaved pineapple and pork. Next on the wish list is a second-floor bar, a Cinco de Mayo block party, and a late-night taco window.

No reservations; walk-ins only.

Emmy Squared has grown Philly’s square pie scene thanks to its signature Detroit-style pizza: crispy bottom, fluffy dough, cheesy “frico” crust, and sauce stripes. Queen Village families have become regulars thanks to the gourmet kids’ menu and party packs (which feed up to 20 people) including appetizers, salads, sandwiches, and pizzas.

Recent additions include vegan pizzas with plant-based ingredients, the “Seoul Mate” pizza — a nod to Korean-inspired cuisine with vegan spicy kimchi, sausage, peppers, and mushroom as well as the “Big Hawaiian” with pepperoni, crispy bacon, pineapple, and chile glaze. On the cocktail side, head to the rooftop to try The Way She Shines, a vodka-based cocktail with cucumber syrup, Tempus Fugit Violette, and lime juice, or the Midnight Bramble with Lunazul Tequila, elderflower, lemon juice, simple syrup, and cherry syrup.

For Neilly Robinson and New Jersey chef David Viana of “Top Chef” acclaim, debuting Lita this spring is the story of chef Viana’s immigrant family, a celebration of Iberian cuisine, and a reimagined business model where chefs gain equitable experience across various restaurant posts.

Tradition and technique blend the old world and new via a hearth oven, sourcing Portuguese ingredients like Lopes Sausages from small businesses, and supporting as many regional producers as possible. Take the paella – your choice of vegetable, seafood, or meat – with classic bomba rice, stock, and seasonal vegetables cooked on an open fire to get the crispiest socarrat (crunchy rice bottom). Then pair it with Bomba!, an Iberian Lager collaboration with neighbors Alternate Ending Beer Co. made from the same bomba rice in the paellas and finished with a sprinkle of saffron. Expect sherry, Rioja, and vermouth (made in-house) for warm-weather drinks; up next are cooking classes at the chef’s counter and cocktail classes at their next-door bar, La Otra. Consider this your weekend road trip.

The Twisted Tail offers a feel of the American South with one of the largest brown spirits collections — over 120 bottles of bourbon and other whiskeys — and acoustic blues six nights a week on a cobblestone street.

This juke joint and bourbon house is a must-visit for weekend brunch when Southern classics like fried chicken and waffles, shrimp and grits, skillet cornbread, and barbecue smoked ribs steal the show. Dinner leans closer to mid-Atlantic with plates of pasta, seafood, and meatballs. Ask about whiskey tastings from their distillery of the month (or even better, join their Bourbon Club), enjoy the game room with darts, shuffleboard, and semi-private lounge on the second floor, and pencil in their Kentucky Derby party on May 6.

 Call 215-558-2471 for reservations.

There’s neighborhood excitement for craft beer again at Carbon Copy. The taproom menu is short and sweet and a true reflection of community input: vegetables as snacks, tinned fish, and pizza (halal options available). There’s no live fire here, instead, staff dish out twice as many pizzas in a large electric deck oven to maximize efficiency — cooking up to 10 pizzas simultaneously!

Besides pizza, check out burrata with spring vegetables, braised chicken and asparagus, curry vegetable pizza, and vegan gnocchi arrabbiata pasta. On deck for the wine list are more skin contact and piquette options, plus a new American light lager on draft. Stay tuned for a possible patio opening.

No reservations; walk-ins only.